Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A quick and flavorful skillet meal with succulent shrimp, tender couscous, and a creamy lemon labneh sauce. The romesco sauce adds a nutty depth, while spinach and tomatoes provide freshness.
Ingredients
- 5/8 lbs Tail-On Shrimp (Peeled & Deveined)
- 1/2 cup Yellow Couscous
- 2 Scallions
- 3 oz Baby Spinach
- 1/4 lbs Grape Tomatoes
- 1 Lemon
- 1 tbsp Capers
- 3 tbsp Romesco Sauce (Contains Almonds)
- 2 tbsp Dried Currants
- 1/4 cup Labneh Cheese
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 152 mg
- Iron: 3.69 mg
- Magnesium: 68.2 mg
- Phosphorus: 86.8 mg
- Potassium: 743 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/8 lbs Tail-On Shrimp (Peeled & Deveined)
- 1/2 cup Yellow Couscous
- 2 Scallions
- 3 oz Baby Spinach
- 1/4 lbs Grape Tomatoes
- 1 Lemon
- 1 tbsp Capers
- 3 tbsp Romesco Sauce (Contains Almonds)
- 2 tbsp Dried Currants
- 1/4 cup Labneh Cheese
Let's Cook
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Step 1.
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the grape tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.
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Step 2.
Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick if available), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook without stirring for 2 to 3 minutes, until slightly opaque.
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Step 3.
Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce to the pan; season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, until the shrimp are opaque and cooked through.
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Step 4.
Add the couscous, currants, and capers to the pan. Cook, stirring constantly, for 30 seconds to 1 minute, until thoroughly combined. Add 1 cup of water carefully (as it may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil or a lid and let stand for 6 to 8 minutes, until the water is absorbed and the couscous is tender. Stir to combine. Taste and season with salt and pepper if desired.
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Step 5.
While the couscous stands, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper.
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Step 6.
Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side.